Balsamic Roasted Vegetables

This recipe is a perfect food prep go-to. I prepare a huge batch and eat as needed. And the longer they sit marinating the more deliciously tangy they get! The measurements are just a guide, add more vinegar or herbs as needed – you want the vegetables to be coated to keep them tender.

Ingredients

Four Japanese eggplants

Two zucchinis

Two bell peppers

One sweet potato

Two summer squashes

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh Thyme

1 TBS olive oil Olive Oil

2 TBS Balsamic Vinegar

Salt (I use pink Himalayan)

METHOD

1. Whisk together the olive oil and balsamic vinegar, then stir in basil and thyme. Leave aside to sit (you can do this the night before if needed).

2. Preheat oven to 450F.

3. Cut your vegetables into similar sizes, toss in a little olive oil, salt and pepper and spread on a paper lined baking tray.

4. Roast until tender and brown (I am hardcore and loved burned vegetables so I leave them in for a while) – usually around 35 minutes.

5. Take out, toss in vinaigrette, and leave to marinate for at least an hour.

I do this one backwards – I like to have my vegetables extra tangy so I marinate afterwards, and eat them cold, usually the next day. However if you are more traditional you can put step number five in after cutting the vegetables (and preheat the oven a little later on!)